The Fredericksburg home kitchen cook book

2 cupfuls diced chickenmeat (white preferred) ; 6 tablespoonfuls chopped green peppers; y2 teaspoonful salt; 3 cupfuls rich cream; 1 tablespoonful butter; 5 tablespoonfuls olive oil; 3 tablespoonfuls chopped pimentoes ; 1' tablespoonful capers ; 1 can or iy2 cupfuls fresh mushrooms; 214 tablespoonfuls flour; 2 egg-yolks; paprika. Cook mushrooms five minutes in the olive oil, then add the mixture ot the chicken, capers, peppers and pimentoes, and add a dash of paprika and salt. Prepare a white sauce of the butter, flour and cream, beating the two egg-yolks and pouring the sauce into them when it is done. Add the chicken mixture, heat thoroughly and serve either in individual ramekins or patti cases, or on diamond-shaped slices of buttered toast. MARY LOVE. Haunch of Venison (baked). Allow all game to air from 48 to 60 hours. Lard well with bacon that has been turned in salt and pepper. Rub haunch well with salt and pepper. Heat bacon, grease and butter in large covered baking-pan. Bake basting frequently. Add hot water or soup stock gradually. 10 minutes before serving add 14 cup thick sour cream. If necessary thicken with small amount of corn starch . Pressed Chicken. Cut up the fowls and place in a kettle with a light cover so as to retain the steam. Add enough water to cover and salt and pepper to taste. Allow it to cook — 26 — until the meat drops easily from the bones. Chop fine, add a little allspice, put in a dish and press, pour over it the remainder of the stock in which it was cooked. Set in a cool place until jellied. MAYONNAISE DRESSING FOR PRESSED CHICKEN. 3 eggs well beaten; y2 cup of sugar; y2 teaspoonful salt; a pinch of Cayenne pepper; y2 teaspoonful black pepper; y2 teaspoonful mustard; 1 tablespoonful olive oil; 1 tablespoonful butter; 1 cup of vinegar. Boil until thick. MRS. LOUIS DIETZ. Stuffing, like Mother used to make! Light bread; y2 cup currants; y2 cup nuts; 1 cup sliced apples; liver, gizzard and heart of fowls chopped finely; 2 eggs; salt and pepper. Soak a sufficient quantity of light bread, wring dry, add enough milk or cream to handle well with mixing spoon. Turn in currants, apples, nuts and the meat that has been previously fried in butter with a suggestion of onion. Mix in yolks of eggs and seasoning, add beaten whites and stuff fowls with the mixture. Excellent especially for game. Chicken or Turkey Dressing. Gizzard, heart and liver of fowl; 4 of 5 slices of bread; 4 eggs; 1 medium-sized onion; 2 tablespoonfuls flour; pepper and salt to taste, also a little nutmeg if liked. — 27 — Take heart and gizzard and boil y2 hour adding a pinch of salt. Soak bread in water, squeeze out and add eggs to it. Chop fine the heart, gizzard and raw liver with onion. Mix with bread and eggs, using the water in which the heart and gizzard were boiled in mixing. To this add flour, pepper and salt. Mix all together using enough milk to make a soft dough. Melt a heaping tablespoonful of butter, when hot enough pour in dressing. Fry until brown then cut crosswise and turn. When half done pour over a sufficient quantity of chicken gravy at different times, cover and fry slowly. MRS. FEED. WALTER. Roast QvaU.